2001年-2009年,内蒙古农业大学“乳品生物技术与工程”教育部重点实验室从采集自中国西部7个省市及蒙古国14个省市不同少数民族地区951份自然发酵乳制品等样品中分离鉴定出3 388林乳酸菌,建立了中国首个原创性乳酸菌菌种资源库;从菌种库中分离自传统发酵酸马奶(koumiss)的243株乳杆菌中筛选获得1株性能优良的乳酸菌-Lactobacillus casei Zhang(Lcasei Zhang).采用5种动物模型和人体试验进行了功能评价,并利用基因组学和蛋白质组学研究技术对L.casei Zhang益生分子机制进行了深入剖析.经过多年系统的基础研究,自主解决了其产业化的关键技术问题,包括其直投式发酵剂、发酵乳制品和发酵豆乳益生菌饮料的研发并实现了产业化.%During 2001-2009, we have isolated ,identified and collected 3, 388 strains of lactic add bacteria from 951 naturally fermented dairy products (including fermented cow milk, mare milk, goat milk, camel milk and yak milk) in Inner Mongolia, Xinjiang, Qinghai, Tibet, Yunnan ,Ganshu and Sichuan of China and 17 provinces of Mongolia, and established the first LAB Collection Center (LABCC) with self-owned intellectual property in China. From 243 strains of lactobaclli isolated from naturally fermented mare milk (koumiss) collected in LABCC , a novel probiotic-Lactobadllus casei Zhang was screened out,and conducted extensive researches on it .including acid tolerance and bile resistance to the gastointestinal digestion, adhesion to Coco-2 human epithelial cells line in vitro, immunomodulatory properties ,anti-tumor effects for H22 cancer cell line induced liver tumor , hypocholesterolemic effects, antagonistic to pathogenic Escherichia coli in intestine, anti-oxidative effect in vivo using mice or rat as models,and colonization of in human gut and regulation of gut microbiota for 24 volunteers. Using gemomics and proteomics ,we elucidated its probiotic mechanism partially.Basic research about probiotic Lactobadllus casei Zhang promoted its application in industry.including industrialization of direct-to-vat starter culture, fermented milk drink and fermented probiotic soymilk drink.
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